Food Acidulants

pH control agents

To obtain pH range in products formulation, example in fruit jam formulated with pectin,pH 2.9-3.4 is critical to obtain desired gel setting
Acidulant reaction with baking soda essential in leavening action of carbon dioxide
Maintain acidic pH and tartness of carbonated drinks
Acidification benefit products that use preservatives like sodium benzoate.
Buffering capacity--> ability of weak acid/salt combination to control amount of free hydrogen ions, it protect pH dependent effects like colour and flavour changes
Buffering--> needed for maintain acidic and fermentation processes

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Preservatives

Acid pH can stop growth or enhance effectiveness of heat sterilization/ antimicrobial effects of solutes.
Antibrowning agents to maintain normal flavour, colour, texture of canned fruits and vegetables

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Chelating agents/antioxidant synergists

Trace minerals ( Fe,Ni,Mg,Co,Cr,Cu) promote oxidative reaction via catalytic action --> will produce undesirable reactions such as discolouration, rancidity and instability of nutrients
Food acidulants( citrates and phosphates) have ability to form ring structures with metal ions ( chelation)
Formation of stable, water soluble chelate--> sequestration
Citric acid--> strongest chelation agent of common food acids
Lactic, malic, tartatic--> can provide degree of chelation
Chelating function useful to retad browning of foods
Acidulants used as synergists for antioxidant ( BHT and BHA) in preservation of fats ans oils.

Flavour Adjuncts

Acidulants can modify or enhance food flavour
Acidulants add tartness to balance excessive sweetness ( brix acid ratio)
Enhancement of certain flavour require combination of the flavour with appropriate acids, example ( tartaric acid in combination with grape flavour)

Control of gelation and coagulation

For gelling high methoxyl pectin, pH must be adjusted to 2.5-3.5

Production of direct acidified cheese products,tofu, and any products that need protein coagulation, using acidulants provide precise pH control.